It's been a while and I was feeling adventurous and creative. I've also just started a keto diet, so I had to come up with something different. By the way, eating half a pound of bacon in the morning and still losing weight fucking kicks ass. Seriously, I've eaten so much pork lately I feel like I'm the one responsible for the dreaded bacon shortage expected for next year.
|I'm still working on these moves, though|
Straight to the point here:
Take 2 lbs of shrimp. Peel and de-vein, then keep in ice water. Mini-Sheldon moment: All toothless animals spoil quickly, because their gastric enzymes are much more potent. Consume immediately, keep them cold and keep your hands and surfaces clean.
|Just in case you forgot: Make a shallow cut down the shrimp's back|
|Then scrape off the shrimp shit|
Now beat 3 eggs with 3 Tbsps water and a pinch of salt. This will denature their protein slightly and make them runnier and easier to handle. Treat your shrimp like any other breaded shrimp: Dust in flour and shake off excess, then pass them through an egg wash, then dredge in the chicharrones.
Fry them until golden brown at 375°F/170°C. Since chicharrones are much lighter than bread crumbs, they'll take as little as 45-60 seconds per batch.
The salad was simple, yet elegant. 1 large Romaine and 1 Oak lettuce, jícama, 1 green apple and 1 large cucumber, all julienned. The dressing was an emulsion of 1/2 cup olive oil, 1/2 cup white wine vinegar and 1/3 cup of Dijon mustard, salt and pepper. I sprinkled some crumbled feta on top and served along the shrimp with some chipotle mayo.
|Who needs bread crumbs when you got pig crumbs?|
Pork Rind-Encrusted Shrimp and Green Salad with Mustard Vinaigrette
2 lbs of shrimp, peeled and de-veined
4 oz of mexican pork rinds (chicharrones)
3 eggs, beaten with a little salt and water
1 large Romaine lettuce, torn
1 Oak lettuce, torn
1 small jícama, julienned
1 small Granny smith apple, julienned
1 large cucumber, julienned
4 oz crumbled feta cheese
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup dijon mustard
Salt and pepper
- Make sure the shrimp are cold and dry. Dunk them in flour, shake off the excess, then cover in egg and pork rinds. Fry in small batches at 375°F/170°C
- Emulsify the vinaigrette ingredients
- Toss the foliage around with the dressing, sprinkle with feta cheese
- Fucking kill this
- Eat like Homer
*Ok, I couldn't find this clip in english, but you get the point